Roasted Delicata Squash and Brussels Sprouts drizzled with a balsamic glaze, is a true celebration of fall on a plate, a wonderful side dish with your favorite protein.
Roasted Delicata Squash and Brussels Sprouts
Fall brings with it a treasure trove of vibrant, hearty, and nutrition-packed vegetables. Among them are the Delicata squash and Brussels sprouts—two seasonal favorites. Whether you’re enjoying a cozy family dinner or hosting a fall-themed dinner, this beautiful side dish will be a hit.
Delicata Squash Season
Delicata squash, like other winter squashes, has its peak season during the late summer to early fall. Depending on the region, delicata squash starts to appear in farmers’ markets and grocery stores from late August to early September. The season typically extends through late fall, sometimes into the early winter months. It’s best to purchase and consume them during this time for the freshest taste and texture. However, since it’s considered a winter squash, delicata can be stored for several months in a cool, dry place, allowing you to enjoy it even outside its peak season.
Ingredients
- Delicata Squash: Unlike other winter squash, Delicata has a tender skin that’s entirely edible, eliminating the need for peeling. The flesh is sweet, creamy, and slightly nutty, often compared to sweet potatoes or butternut squash.
- Brussels Sprouts: When roasted, Brussels sprouts turn beautifully caramelized on the outside and tender on the inside.
- Sweet Paprika and Ground Cinnamon: While sweet paprika adds a subtle warmth, ground cinnamon introduces a touch of sweet-spicy depth.
- Red Onion: When roasted, red onions become sweet, caramelized, and slightly tangy—providing a lovely contrast to the earthy Brussels sprouts and sweet squash.
- Balsamic Glaze: Its rich, tangy-sweet profile provides the perfect finishing touch, tying together the roasted vegetables and warm spices.
- Olive Oil, Salt and Black Pepper
How To Make Roasted Delicata Squash and Brussels Sprouts
Prepare the Delicata Squash and Brussel sprouts:
- Preheat the oven to 425°F (220°C).
- Wash the Delicata squash, then slice it in half lengthwise. Scoop out the seeds and then cut the squash into 1/2-inch crescent slices. (You can leave the skin on—it’s tender and edible!)
- Clean the Brussels sprouts by removing any yellow or damaged outer leaves. Slice off the stem end and cut the sprouts in half.
Roasting The Vegetables
- In a large bowl, toss the delicata squash with 1 tablespoon olive oil, 1/2 teaspoon salt, paprika and cinnamon. Spread on one side of the baking sheet in an even layer.
- Toss Brussels sprouts and the sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt and black pepper, to taste. Spread on the other side of the baking sheet in an even layer.
- Bake 25 to 30 minutes or until the squash and brussels sprouts are browned and tender.
- Transfer the vegetables to a serving platter and drizzle with balsamic.
Serving Suggestions:
- This dish pairs wonderfully with roasted meats, fish or chicken.
More Delicata Squash Recipes
- Parmesan Crusted Delicata Squash
- Roasted Delicata Squash with Burrata, Pomegranate and Pistachios
- Roasted Delicata Squash with Turmeric
- Stuffed Delicata Squash with Sausage-Mushroom Stuffing
Roasted Delicata Squash and Brussels Sprout Recipe
Equipment
Ingredients
- 2 Delicata squash
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sweet paprika, divided
- 1/2 teaspoon ground cinnamon
- 1 medium red onion, sliced lengthwise
- 1 pound Brussels sprouts, trimmed and halved
- 1 teaspoon kosher salt and black pepper, to taste
- balsamic glaze
Instructions
- Preheat oven to 425°F.
- Line a sheet pan with parchment paper. Halve squash lengthwise; remove seeds, and slice squash crosswise into ½-inch slices.
- Toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and the paprika and cinnamon. Spread on one side of the baking sheet in an even layer.
- Toss Brussels sprouts and the sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt and black pepper, to taste. Spread on the other side of the baking sheet in an even layer.
- Bake 25 to 30 minutes or until the squash and brussels sprouts are browned and tender. Drizzle with balsamic.
